The crust, made with white wine, white whole wheat flour and olive oil is so quick and easy to make, you can whip it up in less than 5 minutes-really. (Watch the video below to see how easy it really is.)
I like to use a store-bought simple tomato marinara sauce, so that it's one less thing to fuss about. You can of course make your marinara sauce from scratch but I find that as long as whatever brand you use has no added sugar and has those few simple ingredients you would expect in a wholesome marinara sauce (tomatoes, extra virgin olive oil, fresh basil, onion, garlic, and salt), you’ll be all set and can save yourself the time and hassle! This makes a wonderful little dinner with a great big salad and a glass of good wine. I also recommend it as an appetizer-great finger food!
Note that I like to use gruyère cheese in this recipe because it has such a rich flavor so I can use it sparingly, only 1/4 cup. Feel free to pick your favorite, as long as you remember: a little goes a long way!
Serves 6 to 8
Ingredients
Galette Dough:
3/4 cup + 1 tablespoon whole white wheat flour
1/8 teaspoon salt
2 tablespoon olive oil
1/3 cup white wine
Topping:
1 medium ripe tomato, sliced
1 cup fresh basil leaves (loosely packed)
1/3 cup black Kalamata olives (pitted)
1/2 cup marinara sauce (store-bought with no added sugar)
1/4 cup gruyere cheese (or other flavorful cheese of your choice)
Directions
Preheat oven to 400º F. Place the flour, olive oil, white wine, and salt in the bowl of a food processor and process until a ball forms (30 seconds). Don't worry if it's not a perfect ball, you can just gather it in your hands and roll it into a ball. Place a little flour in your hands to handle it gently and place it on a lightly floured surface.
Using a rolling pin, gently roll into a circle about 9 inch in diameter-it doesn't have to be perfect. Transfer onto a lightly floured baking sheet. Spread the marinara sauce evenly over the dough to within 1/2 inch of the edge. Add the sliced tomatoes, fresh basil, and olives and sprinkle with grated cheese. Fold the edge of the dough to create a 1-inch border. Bake in preheated oven for 20 minutes.
Image, video and recipe via Catherine Katz of Cuisinicity.com
